First Course.—Julienne soup; fried whitings; red mullet. Entrées.—Lamb cutlets and cucumbers; rissoles. Second Course.—Roast ribs of beef; neck of veal à la béchamel; vegetables. Third Course.—Ducklings; lemon pudding; rhubarb tart; custards; cheesecakes; dessert.
First Course.—Vermicelli soup; brill and shrimp sauce. Entrées.—Fricandeau of veal; lobster cutlets. Second Course.—Roast fore-quarter of lamb; boiled chickens; tongue; vegetables. Third Course.—Goslings; sea-kale; plum pudding; whipped cream; compôte of rhubarb; cheesecakes; dessert.
First Course.—Ox-tail soup; crimped salmon. Entrées.—Croquettes of chicken; mutton cutlets and soubise sauce. Second Course.—Roast fillet of veal; boiled bacon-cheek, garnished with sprouts; boiled capon; vegetables. Third Course.—Sea-kale; lobster salad; cabinet pudding; ginger cream; raspberry-jam tartlets; rhubarb tart; macaroni; dessert.
APRIL, Plain Family Dinners for.
Sunday.—1. Clear gravy soup. 2. Roast haunch of mutton, sea-kale, potatoes. 3. Rhubarb tart, custards in glasses.
Monday.—1. Crimped skate and caper sauce. 2. Boiled knuckle of veal and rice, cold mutton, mashed potatoes. 3. Baked plum-pudding.
Tuesday.—1. Vegetable soup. 2. Toad-in-the-hole, made from remains of cold mutton. 3. Stewed rhubarb and baked custard puddings.